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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This fat-free, vegan biscotti is perfect with spicy hot winter beverages. Add finely chopped pieces of crystallized ginger for even more kick! I have put the type of flour and ginger in brackets to attain better nutritional info. Ingredients:
2 cups spelt flour (spelt, use the lightest kind available) |
1/2 cup maple syrup |
2 teaspoons ground ginger |
2 tablespoons crystallized ginger (crystallized, finely chopped) |
1/2 teaspoon cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon nutmeg |
3/4 teaspoon baking soda |
2 teaspoons cornstarch |
1 tablespoon molasses |
1/2 teaspoon vanilla |
Directions:
1. Preheat oven to 350°F.
2. Combine the wet and dry ingredients separately, then mix well to combine. If the mixture is too dry and still crumbly, add a little more water half a tablespoon at a time, just until the dough will hold together in a sticky ball.
3. Turn the dough out onto a floured surface and divide in two. Shape each half into two logs about 2 inches wide. Place them on an oiled cookie sheet and flatten to about 1 inch high.
4. Bake for 30 minutes.
5. Remove from oven and allow to cool for 10 minutes.
6. Place on a cutting board, and cut into 1/2-inch slices on a sharp diagonal.
7. Place the slices cut-side down on the baking sheet and bake for 10 more minutes. Turn them over and bake for 8-10 more minutes. Remove from oven. Biscotti may seem soft at first but they will harden as they cool.
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